Buffalo Chicken Wings Recipe
Buffalo Chicken Wings Recipe photo by Taste of Home

Buffalo Chicken Wings Recipe

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Hot wings got their start in Buffalo, New York, in a kitchen. Although there was no game on at the time, today spicy wings and cool sauces are traditional game-day fare. Cayenne, red sauce and spices keep these tangy wings good and hot, just like the originals. —Nancy Chapman, Center Harbor, New Hampshire
TOTAL TIME: Prep: 10 min. Cook: 10 min./batch
MAKES:25 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 10 min./batch
MAKES: 25 servings


  • 25 whole chicken wings (5 pounds)
  • Oil for frying
  • 1 cup butter, cubed
  • 1/4 cup Louisiana-style hot sauce
  • 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon celery salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Celery ribs and ranch salad dressing, optional

Nutritional Facts

1 chicken wing (calculated without celery and dressing) equals 243 calories, 23 g fat (7 g saturated fat), 48 mg cholesterol, 125 mg sodium, trace carbohydrate, trace fiber, 9 g protein.


  1. Cut chicken wings into three sections; discard wing tip sections. In an electric skillet, heat 1 in. of oil to 375°. Fry wings in oil, a few at a time, for 3-4 minutes on each side or until chicken juices run clear. Drain on paper towels.
  2. Meanwhile, in a small saucepan, melt butter. Stir in the hot sauce and spices. Place chicken in a large bowl; add sauce and toss to coat. Remove to a serving plate with a slotted spoon. Serve with celery and ranch dressing if desired. Yield: about 4 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.
Originally published as Buffalo Chicken Wings in Taste of Home April/May 2012, p28

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Dec. 22, 2012

"After reviewing other traditional buffalo style wing sauces, one cup of hot sauce may be too much? But no other recipes I could find had 1 cup (two sticks) of butter. Most had from 1/4 to 1/2 cup butter, with various amounts of hot sauce. In all cases, the proportion of hot sauce was always higher than the amount of butter."

Reviewed Dec. 22, 2012

"If your eating crab legs or lobster the wing sauce would be good. I believe this recipe is incorrect. The correct proportion of butter to hot sauce should be 1/4 cup butter to 1 cup of hot sauce. Not one cup of butter to 1/4 cup hot sauce. Otherwise, your just dipping your wings in a bath of melted butter. I had to add the remainder of the bottle of hot sauce to the already sauced wings, just to make the butter soaked wings edible. I mean, two sticks of butter to just 1/4 cup of hot sauce????"

Reviewed Oct. 21, 2012

"They were awesome. Mixed oikos Greek yogurt with fat free ranch dressing and a little Greek seasoning and it made a great dipping sauce"

Reviewed May. 30, 2012

"These are very good. Just the right amount of heat for me. I did use blue cheese dressing instead of ranch. But that would be up to the person eating this."

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